Makes 12
Prep time: 25 minutes
Cook time: 25-30 minutes
What You’ll Need:
Pastry
- 500g plain flour
- 1 tsp fine salt
- 200g cold unsalted butter, cubed
- 1 egg
- 75ml cold water
- 2 tsp white wine vinegar
- Beaten egg, to glaze
Filling
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, crushed
- 100g raw cooking chorizo, diced
- Splash of dry sherry
- 200g cooked chicken, roughly chopped
- 2 tbsp Hellmann’s with Olive Oil
- 125g pitted black and green olives, halved
- Squeeze of lemon juice
- Handful of chopped flat leaf parsley
What To Do:
- To make the pastry, tip the flour and salt into a bowl, and rub the cold butter into it with your fingers until it resembles breadcrumbs.
- Beat the egg with the cold water and vinegar and add to the bowl. Mix in quickly. Bring the ingredients together with your hands and knead very briefly to form a smooth dough. Shape into a disc, wrap and chill for at least 30 minutes.
- Heat the olive oil in a frying pan and gently fry the onion for 5 minutes until soft. Add the garlic and chorizo and fry for a few more minutes until the chorizo is cooked and just starting to colour.
- Add the sherry and allow it to bubble for a minute, then tip into a bowl. Mix through the cooked chicken, Hellmann’s with Olive Oil, and the rest of the ingredients. Season to taste and leave to cool completely.
- Heat the oven to 200°C, fan 180°C, Gas mark 6
- Divide the pastry into 12 even sized pieces and roll into balls. Roll out into a disc shape and use a cutter or small plate to cut into 16cm circles.
- Spoon a dollop of the mixture into the centre of each pastry circle then brush the edges with a little water. Fold in half to enclose the filling in a semi circle and press the edges to seal and crimp with a fork.
- TIP – while you’re assembling each empanada, cover the remaining pastry circles with a lightly damp tea towel to stop them drying out.
- Once all the empanadas are assembled, place on a baking sheet lined with baking parchment.
- Brush with beaten egg to glaze and bake for 25-30 minutes until golden brown. Serve warm or at room temperature